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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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October 5, 2012

'BOTW': Indian Summer Stew


We are experiencing some major Indian Summer weather here in northern CA.  Mostly in the 100's this week and cooling to the 80's towards the later part of the week.  Phew!  And who wants to cook in this weather?!  But if you do, my 'Best of the Web' for this week is a great recipe from Food Network for Indian Summer Stew. 
















photo and recipe courtesy Food Network



Looks Yummy!  

Oh, and if you're wondering what the heck split pigeon peas are, like I was, you can find them in the same isle you would find dried peas or the Indian food section.

Indian Summer Stew

Ingredients

  • 1 cup yellow split pigeon peas (toor dal)
  • 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1 Roma tomato, diced
  • 1/2 cup fresh, frozen, or dried shredded coconut
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 4 cups vegetable stock or water, or enough to cover

Tempering:

  • 2 tablespoons canola oil
  • 1 teaspoon brown or black mustard seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1/2 cup minced fresh cilantro leaves

Directions

Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladle-full of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings.
SERVES: 8; Calories: 173; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 25 grams; Sugar: 5 grams Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 435 milligrams
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